RIKER: We have to assume one thing, sir. Wherever Data may be, he's doing the same thing we are, which is trying to get to the bottom of this. He may have a better idea about what's going on than we do, so it might be in the best interests of this mission to find him.

GUINAN: It's a Tzartak aperitif. It's very, very touchy. The trick is to change the evaporation point of the main ingredient. You want the temperature where the liquid goes to vapour to be a half a degree below the body temperature of the customer. That way, when the liquid touches the tongue, it evaporates, and the flavour is carried entirely by the vapour. A few molecules off, the vapour point crashes, and poof! It's all gone. All of it.